Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
300
Calories
4g
Protein
15g
Fat
36g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 to 4 lb. chuck roast
- Vegetable oil
- 4 large cloves garlic, chopped
- 1 large onion, sliced
- 1 can (28 oz) tomatoes
- 1/2 cup red wine, optional
- 1 stick cinnamon
- 5 whole cloves
- 1/2 t. whole allspice
- 1 t. ground cumin
- 1/4 t. red pepper
- 1 T. salt
- 1 T. vinegar
- Dash of sugar
Directions
1
Cut the roast into serving pieces and brown in oil in a deep skillet or Dutch oven. #Spread garlic and onion over meat along with tomatoes.
2
Add red wine, if desired, and the remaining ingredients.
3
Simmer slowly for 4 hours or until meat is fork tender.
Recipe sourced from
fandom